• More polyphenols—by 16.5%—than other teas, making its cell-protecting properties greater.

• Scavenges free radicals at a rate of 51%—compared to just 34.3% for green tea.

• Contains only 5% caffeine, which is less than some green tea extracts.

16.5% MORE POLYPHENOLS THAN OTHER TEAS

There are three reasons you might drink tea: you like the taste, you want a lower-caffeine alternative to coffee, or you’re English. Whatever the reason, you have a variety of tea options to choose from. Black, white, and green teas all derive from the common tealeaf—camellia sinesis—but to us, there’s one tea that leads the rest: purple tea.

A crossbred variety of camellia sinesis developed in Kenya, purple tea grows at up to 7,500-feet elevation. This exposes it to ultraviolet light, causing the plant to produce high levels of polyphenols and anthocyanins—compounds that protect the tea leaves from damage and contribute to their unique flavor. These same compounds are also found in berries, grapes, and other fruits and vegetables and account for their dark red and purple colors. And just like those foods, when consumed by humans, they help scavenge free radicals.

EGCG
—
THE JEWEL IN THE KING TEA CROWN

Epigallocatechin gallate (EGCG) is a polyphenol in tea. Studies have shown that it helps promote a healthy cardiovascular system (1). Purple tea is almost 10% EGCG.

THE ROYAL TREATMENT FOR YOUR TASTE BUDS

Purple tea doesn’t just share the same cell-protecting compounds as other dark-colored fruits, it offers a similar flavor—silky smooth with mild sweetness. If green tea tastes grassy to you, purple tea will be nectar.

ALL THE COLORS OF THE (TEA) RAINBOW

If you like to add lemon to your tea, we’ll warn you now: you may notice something strange happen to King Tea when you do. The lemon will turn your purple tea bright pink!

It’s nothing to worry about. You didn’t get a batch of spoiled, defective purple tea, and you haven’t inadvertently created a magic potion (sorry!). Rather, you accidently performed a science experiment that would make any fourth grade chemistry teacher proud.

Anthocyanins are the polyphenols responsible for the deep purple color of King Tea. Apart from being highly beneficial to health, they act as indicators of pH—the scale that reveals the acidity in a watery solution. As lemon is acidic, the anthocyanins in the tea simply respond to their new environment, and turn the liquid pink as a result. You won’t damage the nutritional value of the tea in any way by adding lemon. You just make it more fun to drink.